Sheet-Pan Gnocchi With Asparagus and Leeks

1. Preheat Oven

Preheat your oven to 425 degrees. This high heat will help the gnocchi and vegetables get a nice roasted flavor and texture.

2. Prepare Gnocchi

In a large rimmed baking sheet, toss the gnocchi with 2 tablespoons of olive oil, 1 tablespoon of butter, and 1/2 teaspoon of salt. Spread them out evenly on the sheet.

3. Prepare Vegetables

On another rimmed baking sheet, combine the asparagus, leeks, and shallots. Drizzle with 1 tablespoon of olive oil and dot with 1 tablespoon of butter. Season with 1/2 teaspoon of salt and a generous amount of black pepper. Toss everything together to ensure the vegetables are well-coated.

4. Roast Gnocchi and Vegetables

Place the gnocchi on the bottom rack of the oven and the vegetables on the top rack. After 5 minutes, give the vegetables a good stir to distribute the melting butter, but leave the gnocchi undisturbed.

5. Continue Roasting

Roast the vegetables for a total of 15 minutes, stirring once or twice more. The gnocchi should roast for 20 to 25 minutes until they are golden brown on one side.

6. Add Peas

In the last 5 minutes of cooking, stir the thawed peas into the vegetable mix. This short roasting time will warm the peas without overcooking them.

7. Combine and Finish

Once everything is nicely roasted, combine the gnocchi and vegetables on one baking sheet. Grate the zest of the lemon over the top, then sprinkle with half of the Parmesan cheese and the chives, if using. Toss everything together gently to mix. Taste and adjust the seasoning with more salt and pepper if needed.

8. Serve

Transfer to a serving bowl or platter, and finish with the remaining Parmesan and a sprinkle of chives before serving.